Kenya Asalia Coffee Asali Honey Treatment Plant 72 hours washing sl-28,sl-34

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Kenya Asali TOP AA

[Kenya Asali AA TOP exquisite 72-hour washing]

Country: Kenya

Producing area: Sika Thika

Processing plant: Asali honey processing plant

Altitude: 1550m Murray 1750m

Soil: volcanic soil

Rating: AA TOP

Variety: sl-28,sl-34

Treatment: 72 hours washing

First brought to Kenya for cultivation was Bourbon bourbon, in the 1950s.

Two excellent hybrids, SL-28 and SL-34, were selected by Scott Laboratory, an agricultural research institution at that time.

Later, the yield of SL28 was not as large as expected, but copper leaves and broad bean-shaped beans had a great sense of sweetness, balance and complex flavor.

, and the remarkable characteristics of citrus and black plum.

Typical Kenyan coffee flavor features: high acidity, clean lines, the most solid and rich taste, like the weight of an African elephant!

While SL34 and SL28 are similar in flavor, except for complex and changeable acid quality.

And great sweetness at the end, the palate is heavier, fuller and cleaner than SL28.

SL34 has French missionaries, bourbon, and more Tibica ancestry.

Dou looks similar to SL28, but is more adaptable to sudden heavy rain.

It is these two important varieties that lead us to the unique Kenyan style: strong acidity, rich taste and beautiful balance.

Kenyan water washing is a cyclic repeated treatment after fermentation, and the best quality coffee cherries are selected on the day of harvest.

For peeling and fermentation, the fermentation time is 24 hours, and then wash with clean river water after 24 hours.

Then, ferment again with clean river water for 24 hours, then wash it, and repeat the cycle 3 times for 72 hours.

Therefore, it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72.

This treatment allows coffee beans to ferment for a long time at low temperature, so that beans can have a brighter, cleaner but full flavor!

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